Stir Fried Ramen Noodles- Spicy Stir Fry Recipe

It’s test kitchen Sunday and I’m trying Immi ramen. It’s a new healthy ramen loaded with lots of good stuff like protein. And, because of the protein content the noodles have a nice chew to them which makes them perfect for holding up in a stir fry!

It’s also totally VEGAN, and, just because it’s vegan doesn’t mean you can’t jazz it up with some meat proteins if you so choose!

Here’s the basic stir fry instructions, feel free to add any protein to this like a fried egg or some spicy Lemongrass Vietnamese Beef (as shown). I added the dark soy sauce to get that really blackened noodle look.

INGREDIENTS

1 packet of Immi Ramen (I chose the spicy “beef” flavor)

Water

1 tbs tea seed oil (or light EVOO oil)

1 tbs Dark Soy Sauce (or regular soy sauce)

1/2 tbs fish sauce

PREPARATION

1. Cook noodles for 10-12 min until al dente. Packet instructions said 7 minutes but I found these needed a little more time for me.

2. Drain and reserve about 1/2 cup of the ramen water.

3. Add 1 tbs oil to pan until hot and glossy and coat the bottom of your pan. Lower heat to medium and add your noodles. Then add 1 tbs dark soy sauce, seasoning packet, and 1/2 tbs fish sauce gently toss / stir noodles until evenly coated and noodles are cooked to your liking.

4. Sprinkle and toss with a tbs or two of fresh scallions and black pepper.

5. Top with fried egg and “meat” protein.

VIETNAMESE GROUND BEEF

INGREDIENTS

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper chili flakes

• 1 1/2 tbsp cooking oil (I used tea seed oil)

• 1 tbs lemongrass (minced)

• 2 garlic cloves (minced)

• 3/4 pound ground beef

• 2 bird’s eye chili (thinly sliced)
  

• 1 tablespoon fish sauce

• Shrimp paste (optional to taste, my mom likes to add this sometimes)

  GARNISH

• 1 tablespoon chopped scallions

• Few sprigs of cilantro

• 1 thinly sliced Thai red chili pepper

  
  PREPARATION

  
  1. Marinate raw ground beef with a little salt, pepper and red chili flakes. Set aside and let marinate for 10-15 min until room temperature.

  2. Heat the oil in a large skillet over high heat.

  3. Add the lemongrass, ginger, garlic and chili and cook for 1-2 minutes until fragrant

  4. Add beef and cook, breaking the beef apart as it cooks. Let beef dry out some and slightly crisp at edges. Then add fish sauce and optional shrimp paste until fragrant, about a minute. Add 1 tbs at a time of the reserve ramen water if noodles look a little dry and needs some gloss to them.

  5. Mix in the fresh scallions, toss, and plate immediately!